{drumroll}….And the winner is…Jenny E! Thanks so much for stopping by & letting us know that soups are on your mind!

Now down to recipe goodness…I love things that are ‘perfectly messy.’ Stuff like odd numbers of items displayed…off centered frames…mixed fabrics. I think that’s what’s been drawing me to feature a galette on Pretty Little Dishes. Plus, the fruit choices you can make are super flexible, so I was able to pull something together that was seasonal. Now, according to Google translate, the term galette is French for “cake.” But for us here in the States, I can assure you, we’d call this a pie. A simple, perfectly imperfect, pie.

{Kristen’s Take}

This recipe is a sweet treat! I used a Pillsbury refrigerated crust that I rolled out even more with a rolling pin, 3 sliced peaches and about 4 sliced strawberries {that’s all I had in my house otherwise I’d have used more!}. This recipe is very easy, makes your house smell fantastic, and you don’t really feel all that bad eating it because of all the fruit! It takes about 2 ½ hours from prep to finish, but most of that time is from it sitting in the freezer and cooking. While I may switch the fruits out every now and then, I have a feeling this will be a regular dessert in my house!

{Gina’s Take}

This was such a simple recipe to make. I made this once, tweaked it, then had Kristen make it, and the tweaks were just what the recipe needed…and I was in town, so I was lucky enough to eat it twice {yay!}. The seasonal peaches and cherries were perfect and with such a simple recipe, the fruits can be changed out easily. Plus, I got to use my slicer for the peaches and cherry pitter, which I strangely find amusing. I’ve been on a quest for the perfect pie crust, so made the crust from scratch {quest status update: not perfect} & heck yeah I topped it with some vanilla ice cream! My husband joked that mine looked like a pepperoni pizza {yeah…I can’t really argue}, but I can assure you, it’s a delicious & simple fuss-free dessert.

{Pretty Little Sisterly Tip}

The almond meal in this recipe absorbs the juices so the pie crust stays firm. Can’t find almond meal/flour? No problem – there is a simple fix. Take raw, blanched almonds, add them to your food processor, and process. Presto! Almond Flour! If you’re making something like macarons, pass the almond flour through a sieve to remove any still course almonds and reprocess them into a fine “flour.”

2 Responses to “Peach Galette”

I happened to see some peaches that were on sale and that gave me the inspiration to make this dessert. (the Pillsbury ready made pie crust was also a factor as well) It was very easy to put together and I would make it again. I served it with vanilla ice cream.